Ingredients
Method
- Place a large pot over medium heat and melt the butter.
- Add the onion, carrot, and celery. Cook for 10 minutes, stirring frequently.
- Add the garlic and cook over medium heat for one minute.
- Stir in the smoked paprika and flour, then cook for one minute until the vegetables are evenly coated.
- Pour in the broth and broccoli, then simmer.
- Simmer the broccoli for 8 to 9 minutes until it softens.
- Pour in the milk and simmer over low heat until the soup is warmed through.
- Stir in the blended cottage cheese and shredded cheese until melted. Keep the heat low to prevent the milk from curdling.
- Transfer one cup of soup to a blender, blend while allowing steam to escape, and return it to the pot. Alternatively, use an immersion blender to blend the soup gently.
- Season with salt, if desired.
Nutrition
Notes
Ingredient Variation: I love using sharp white cheddar for a more pronounced flavor, but any good melting cheddar will work beautifully here.
Storage Tip: This soup thickens wonderfully in the fridge.
I store it in an airtight container for up to 4 days, and it reheats perfectly with a splash of milk or broth to loosen it.
Make-
Ahead Secret: You can chop the onion, carrot, and celery a day in advance and keep them sealed in the fridge to make the cooking process even faster on a busy night.
Common Mistake: The key is to keep the heat low when adding the dairy.
I've learned that bringing the soup to a rapid boil after adding the milk and cheeses can cause it to separate, so a gentle simmer is essential.
Serving Suggestion: For a complete meal, I often serve this with a slice of crusty whole-grain bread or a simple side salad.
It's incredibly satisfying on its own, too.
Equipment Note: While I adore my immersion blender for this recipe, carefully blending a portion in a standard blender works just as well.
Just remember to vent the lid to let the steam escape and prevent a messy explosion.